How to make it

  • Pre-heat oven to 325*. Butter bottom and sides of tart pan with removable bottom.
  • In a medium bowl, combine cookie crumbs and cinnamon. Stir in melted butter to combine. Press in bottom and up sides of tart pan. Bake until set. (about 9 minutes) Allow to cool completely.
  • Once cooled, sprinkle 2 Tbl. of toffee bits over crust. Spread ice cream over toffee. Cover and place in freezer until firm. (4 hrs - overnight)
  • Combine cream and butter in medium saucepan and bring to a simmer. Remove from heat and add white chocolate. Allow to sit for a minute, then stir until melted and smooth. Add vanilla and let stand until slightly thickened, but still pourable. (about 15 minutes)
  • Spread topping mixture over ice cream layer. Cover and freeze for an hour. Top with remaining toffee pieces. Freeze until firm. (4 hours - overnight)
  • ***Note: This can be made up to 5 days in advance. Just be sure to cover tightly.

Reviews & Comments 2

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    " It was excellent "
    jett2whit ate it and said...
    oh wowza! Yum
    Was this review helpful? Yes Flag
    " It was excellent "
    joe1155 ate it and said...
    Wow! This sounds fantastic!
    Was this review helpful? Yes Flag

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